Brie Stuffed Chicken with Asparagus and Bell Pepper by Samantha

4 boneless skinless chicken breasts (approximately 2 pounds)
8 slices ham or prosciutto
1 red bell pepper, cut into 16 slices
3 ounces Ile de France brie, cut into 4 pieces
8 asparagus stalks, ends trimmed
1/3 cup French smooth and creamy mustard (such as Maille)
¾ cup bread crumbs
1. Preheat oven to 350 degrees Fahrenheit. Spray a 9”x9” baking dish with non-stick cooking spray. Lay a piece of plastic wrap out on the counter. Place 2 chicken breasts on the plastic wrap and cover with another piece of plastic wrap. Pound to an even thickness of ½ inch. Repeat with the remaining 2 chicken breasts.
2. Lay the chicken breasts out. Place 2 pieces of red bell pepper at the edge of each breast. Then place the cheese on top of the bell pepper followed by 2 pieces of asparagus and 2 more pieces of bell pepper. Tightly roll the chicken breast. Spread mustard on each breast and roll in the bread crumbs. Place the breasts seam down in the pan.
3. Bake for 30 minutes or until juices run clear.12,969.63 Points